image from clipart-library.com WOW…can’t say it enough but it is cold out. When I got up it was at -) actual temperature with the wind chill it feels like -23F(C). Australian family you would not like this. It is hard to believe how cold this really is. Larry kept the 3 stoves going all night, so that is good. I am glad I am not growing little plants in the greenhouse, just need to keep it around 40 degrees at night. Next month, we will have to keep it warmer. Hopefully we will not have this extreme cold. Stay warm, stay safe.
Australià friends and family are having Jan 21, 2025, 84F (29 C) with 91% humidity. Stay cool, stay safe. What are you doing this cold weather? Going to work for most of you. For some of us, we can stay inside and not travel to work. I am filling the day by doing cooking and baking. I made a chicken salad from cooking ½ chicken legs and thighs. I have to say that was very tasty. Now today I want to make several vegetable dishes to have on hand to just warm up.
Learn the Benefits of Eating Your Greens (and Other Fresh Vegetables!) by Catherine Boeckmann Do you eat your veggies? We certainly hope so! Here’s a quick list of the common vegetables that pack a punch of helpful nutrients and minerals. Fresh vegetables provide a cornucopia of goodness, and variety adds excitement to your meals. Be sure to rotate these winners onto your grocery list! Green beans are a good source of vitamin C, folic acid, iron, and potassium. Dried beans provide protein, B vitamins, folic acid, iron, magnesium, and potassium. Cabbage is high in vitamin C, folic acid, calcium, potassium, and fiber. Carrots are rich in beta-carotene, vitamins A and K, and potassium. Sweet corn is high in beta-carotene and lutein.* It also supplies B vitamins, iron, magnesium, potassium, and folic acid. Eggplant is high in fiber, potassium, manganese, and vitamin B1. Leeks are a good source of fiber, iron, and vitamins A and C, and they contain the cancer-fighting phytochemical diallyl sulfide. Okra provides vitamin C and the B vitamins, magnesium, lutein, and potassium. Peas pack plenty of protein, B vitamins, vitamins C and A, manganese, iron, potassium, and lutein. Peppers have lots of beta-carotene; vitamins B6, C, and A; and potassium. Potatoes, with skins, are a good source of protein, iron, vitamin C, and potassium. Shallots are a good source of potassium, vitamin B6, manganese, and folic acid. Summer squash is high in vitamin C, fiber, potassium, and magnesium. Both dark green and yellow squashes are excellent sources of lutein. Sweet potato is an excellent source of vitamins A, B6, and C; iron; fiber; and potassium. Plus, just 1 cup of sweet potato contains 4 times the recommended daily allowance of beta-carotene! *Lutein is an antioxidant that helps prevent blindness. Taken from https://www.almanac.com/vegetable-nutrition-healthy-veggies-add-your-diet This article talked about fresh vegetables and in the winter here in Iowa it isn’t always easy to get fresh, so I looked up what the value of canned and frozen vegetables are compared to fresh. I found this very interesting. Nothing beats that first juicy bite of a fresh peach or the undeniable sweet crunch when biting into a just-picked ear of corn. But sometimes, the produce you want isn't in season and can't be found fresh. Or because it's not in season and had to travel a distance to make it to your grocer’s, it's no longer that fresh or tasty. Or maybe you just don't have the time to prep all that fresh produce for dinner. Enter canned and frozen fruits and vegetables. We know canned and frozen produce can be a lot more convenient—but are they worth it? Are you giving up nutrition or taste for convenience? As with anything, there are pros and cons. Frozen produce tends to be picked and frozen at peak season, so they're surprisingly fresh. Canned vegetables are budget-friendly and keep for a long time, so you'll likely cut down on food waste and save money if you choose them. Sometimes, fresh beats them out in terms of taste and quality, but not always. Frozen fruit is unbeatable in smoothies, and soups are a forgiving base for vegetables of all kinds. One downside of frozen and canned produce is that it might have added sugar and salt, so be sure to read the labels. Although a fresh fruit or vegetable would never be considered unhealthy, there are a few circumstances where frozen—and even canned—might offer you more health benefits than fresh. frozen vegetables including peas, corn and spinach stacked on a blue background Fresh Tomatoes vs. Canned Tomatoes If you've ever eaten a tomato in February, then you are well aware of the challenges that a fresh tomato faces. It's a seasonal food. But even in season, canned tomatoes offer something that fresh can't. Tomatoes are preserved using heat, which releases lycopene—a carotenoid that may help prevent prostate and breast cancer. And canned tomatoes are super easy since they're already peeled, chopped and ready to add to your favorite recipe. Choose organic canned tomatoes when possible and consider the packaging. Canned tomatoes are now available in glass jars or aseptic boxes in addition to "BPA-free" cans. Why worry about BPA? It's a compound used in can linings, particularly for acidic foods like tomatoes; studies have linked high BPA exposure levels to infertility, heart disease and diabetes. Though the FDA says there's insufficient evidence that BPA from cans causes any ill effects, research is ongoing. Most U.S. food-grade can manufacturers have voluntarily phased out BPA, but there's concern that similar substitute materials may carry risks as well. At this point, there's not enough known research to conclude the safety of these substitutes. Winner: Canned tomatoes Fresh Peas vs. Frozen Peas Unless you have a garden or are shopping at the farmers market, frozen peas are the way to go. Why? Peas' sugars turn into starch as soon as they are picked. After 24 hours, those sweet little green gems can be grainy and dull tasting. Frozen peas, on the other hand, are picked and frozen at the peak of ripeness, halting the process of sugars turning to starch. So, it's a better bet that frozen peas will have the sweet taste you're looking for. Plus, you don't have to do any shucking! Look for frozen peas with no added sauces, salt or sugar, and dress them up on your own at home. Winner: Frozen peas Fresh Lemon Juice vs. Bottled Lemon Juice Do you squeeze the juice from a fresh lemon when you need it, or do you just reach into your fridge and use the bottled stuff? If it's the latter, then you might want to reconsider putting in the effort to use fresh lemon juice. Bottled lemon juice may have additives—like citric acid, sugar and water. And if you've ever tasted bottled lemon juice, you'll notice that the flavor is a little off—not bright and lemony like the real stuff. Stick with squeezing fresh lemons. To have lemon juice on hand without always buying fresh lemons, squeeze a bunch of lemons and freeze the juice in ice cube trays to use as needed. Winner: Fresh lemon juice Fresh Broccoli vs. Frozen Broccoli Yes, frozen vegetables may indeed be even better than fresh vegetables as far as their nutrition goes—depending on their season and how long the fresh stuff has been on the shelf. But there are circumstances where frozen vegetables can't beat fresh vegetables. Take broccoli, for example. Frozen broccoli can be watery and often mushy when it's cooked. Add it to anything in its frozen state and you'll end up with a watery mess. And though pre-chopped broccoli is certainly convenient, you're better off sticking with fresh. If it's convenience you're after, look for bags of fresh florets instead of whole crowns to cut down on prep time. Winner: Fresh broccoli Fresh Spinach vs. Frozen Spinach There's a reason Popeye reached for a can of spinach rather than a fresh bunch. He knew that he could get more bang for his buck. You can squeeze a lot of spinach into a can or a box, delivering more spinach in less volume. You would have to eat a mountain of fresh spinach to get what you can in a 10-ounce box of frozen. We prefer frozen spinach over canned because it has better flavor and is lower in sodium. Plus, 1 cup of frozen spinach has more than four times the amount of nutrients—including fiber, folate, iron and calcium—compared to a cup of fresh spinach, so if you want to power up, do it with frozen spinach. Winner: Frozen spinach The Bottom Line Regardless of which version of produce you prefer—fresh, frozen or canned—the important thing is to eat your fruits and veggies. If you prefer fresh, try to choose in-season ones. If you're buying frozen or canned, choose ones with no or minimal added sugar and salt. And above all, get creative and make tasty, nourishing dishes that you love. Taken from https://www.eatingwell.com/article/274447/fresh-vs-canned-vs-frozen-which-is-better Till next time this is Becky Litterer, Becky’s Greenhouse, Dougherty Iowa [email protected] 641-794-3337 cell 641-903-9365
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AuthorHi! My name is Becky and I am a Master Gardener. I own Becky's Greenhouse in Dougherty, Iowa. Archives
January 2025
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